Italian Bread Wedges Recipe

Italian Bread Wedges Recipe photo by Taste of Home

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"These savory wedges aren't hard to make, but they taste great," writes Danielle McIntyre of Medicine Hat, Alberta. "They're terrific served with soups, salads and pasta dishes."

This recipe is:

Diabetic Friendly

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Italian Bread Wedges Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

3 teaspoons active dry yeast
1 cup warm water (110° to 115°), divided
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
TOPPING:
1/3 cup fat-free Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

In a bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses.
Bake at 450° for 15-20 minutes or until golden brown. Serve warm. Yield: 12 slices.

Nutritional Analysis: One slice equals 146 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 359 mg sodium, 23 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 lean meat.

Originally published as Italian Bread Wedges in Taste of Home February/March 2002, p16